Cream Cheese Lemonade Pie

Cool, creamy, and bursting with lemonade flavor — the ultimate summer dessert.

Prep Time: 20 mins (+ 4 hrs chill) | Cook Time: 10–12 mins (optional crust) | Servings: 8

📝 Ingredients

For the Crust (Optional)

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp unsalted butter, melted

For the Filling

• 1 can (5 oz) evaporated milk

• 1 pkg (3.4 oz) instant lemon pudding mix (not cook-and-serve)

• 8 oz cream cheese, softened

• 6 oz frozen lemonade concentrate, thawed

• Prepared or homemade graham cracker crust (9-inch deep dish)

👩‍🍳 Instructions

1️⃣ Make the Crust (Optional)

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press firmly into a 9-inch deep dish pie pan.

4. Bake for 10–12 minutes; cool completely. (Skip if using store-bought crust.)

2️⃣ Prepare the Pudding Base

• In a small bowl, whisk evaporated milk and instant lemon pudding mix with an electric mixer for 2 minutes until thick.

3️⃣ Beat the Cream Cheese

• In a medium bowl, beat softened cream cheese on medium speed until light and fluffy (about 3 minutes).

4️⃣ Add the Lemonade

• Gradually beat in the thawed lemonade concentrate until smooth.

5️⃣ Combine Everything

• Slowly beat the pudding mixture into the cream cheese mixture until creamy and fully blended.

6️⃣ Chill and Set

• Spoon filling into your prepared crust.

• Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.

💡 Tips & Variations

• Extra Lemon Punch: Add 1 tsp lemon zest to the filling.

• Top It Off: Garnish with whipped cream and lemon slices before serving.

• Make It Tropical: Swap lemonade concentrate for frozen limeade or pineapple juice concentrate.

If you’d like, I can also create a no-bake summer pie collection so this lemonade pie can be part of a full dessert spread with minimal oven time. That would include flavors like strawberry cream, coconut, and chocolate silk — all in the same easy style. Would you like me to make that?